A panettone after it has cooled overnight. The top is golden brown, with the cross where it was scored. There are skewers at the base of it which will be removed. These were used to hang the panettone upside down whilst cooling.
A panettone cut in half vertically. The crumb is yellowish due to the egg yolks and butter used, and there are numerous sultanas and large pieces of candied peel visible.
Checking the gluten mesh of the dough. Someone (me) is holding the dough, stretching it apart with my hands above the mixing bowl. The dough is stretched out, in a couple of places it is thin enough for it to become translucent.
A bespectacled man with a longish beard (me), wearing a white t-shirt, standing next to a kitchen worktop. In front of me are two panettoni which have just finished being proved. I have scored a cross in the top of one of them with a lame (a razor blade held in a handle), and I am in the process of scoring the top of the other panettone.
Last weekend @cosimomatteini.bsky.social and I made two 750g panettoni, using our pasta madre. They’ve not turned out perfectly (we had issues with the gas oven), but they do taste good!
#panettone
#homemade
#pastamadre
#stiffsourdough
#Christmas
#baking
